1. Prep a 6-inch spring form cake pan by rubbing solid coconut oil onto the base, then lining the sides with wax paper.

2. Melt the cacao butter (or coconut oil) for the crust in a heat-proof bowl over warm water.

3. Pour warmed water over the dates and allow to soak (pit if they’re un-pitted); this will make them easier to blend.

4. While the dates are soaking, blitz the macadamias in a food processor until they form a semi-fine crumb.

5. Add the dates to the food processor and pulse until the macadamias and the dates begin forming a paste.

6. Add the coconut flour; continue mixing, the add the oil. The crust mixture should be uniform with no bits of dry coconut flour.

7. Press the crust mixture into the bottom of your prepared pan and place in the freezer to set

Blueberry Ombre Filling:

1. Add the soaked cashews, can of coconut cream, lemon juice and brown rice syrup to a high speed blender until smooth and creamy.

2. Add the melted cacao butter and coconut oil.

3. Pour the cashew mixture, in equal parts, into four bowls.

4. Leave one bowl creamy white. Mix 2 tablespoons of blueberry powder into one bowl, 4 tablespoons of blueberry powder into the next, and in the last bowl mix in the remaining blueberry powder as well as the acai powder.

Assembly:

1. Remove the crust from the freezer, pouring in all but 2 tablespoons of the the darkest mixture onto the crust. Return to the freezer until it has set (about 15-20 minutes). Leave the few extra tablespoons in the bowl for later.

2. Continue the process of layering each color, waiting until the one before it has set, until you’re left with only the creamy white layer. Use the whole bowl unless you want creamy white stars as decoration.

3. Return the cake to the freezer to set for 10 minutes.

4. Add the varying colors of reserved filling to a piping bag or pen and place in the fridge until firm enough to pipe.

5. Once firm enough, pipe desired designs onto the cake and place the cake in the fridge to set overnight.